Camp week

As in 2019, all three kids went to Camp Orkila this week leaving Gay and I childless. On Sunday, we went to dinner at Eden Hill.

Carpaccio at Eden Hill

On Monday, we had dinner at Terra Plata with the parents of our kids’ camp friends. Tuesday, we finally got a reservation at Canlis and were going to go with Deirdre & Patrick but I was so tired that I didn’t go and they all went without me. Wednesday evening, we took Barley and stopped at Seattle Caviar on the way to the boat and, trying to do something decadent that the kids would not appreciate, had caviar and champagne on the boat in Lake Union. Then we had a late takeout dinner from Rione XIII at home. Friday, we went to Altura, one of our favorite restaurants, and we still think it’s the best restaurant in Seattle for creative and pretty food. (Still not as good as our unforgettable dinner at Schloss Elmau in 2018, but close)

STUZZICHINI

APERITIVO: SPICY CUCUMBER SODA
OSETRA CAVIAR, FERMENTED POTATO, NASTURTIUM
MAHOGANY CLAMS, FERMENTED POBLANO PEPPER, KINOME LEAF
SAVORY CANNOLI, HOKKAIDO SEA URCHIN, PARSLEY ROOT PUREE


MUSTARD GREEN SPONGE CAKE, KANPACHI VENTRESCA, CAPER LEAF
GRASSFED BEEF CRUDO, PARMESAN FONDUTTA, CURED EGG, CARASAU

Sockeye Salmon: CALABRIAN CHILI, PADRON PEPPER, ZUCCHINI BLOSSOM, SWEET CORN
WARM OLIVE OIL ROLL
SEA BREEZE FARM DRY-AGED DUCK
NEW POTATOES, SUMMER BEANS, PORCINI, FOIE GRAS
VANILLA GELATO, CHERRY GRAPPA, AERATED HOT CHOCOLATE
PISTACHIO ZABAGLIONE, SUMMER BERRIES, ALMOND TUILE
GRAPPA PRESERVED CHERRIES, MARZIPAN, CHOCOLATE

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